There’s something magical about these little bite-sized delights — warmly spiced, rich, and dipped in glossy chocolate. This Gingerbread Truffles with Chocolate Coating Recipe blends cozy holiday flavors with a simple, naturally sweet twist that makes it a winner every time. Trust me, these truffles are perfect for snacking, gifting, or sneaking a sweet moment for yourself.

A small white speckled plate holds a pile of dark chocolate-covered balls, each with a smooth, shiny surface and thin drizzles of extra chocolate on top. One ball is cut open and placed on the pile, showing a dense, light brown inside with a soft texture. The plate sits on a white marbled surface, scattered with star anise around it. In the background, there's a blurry glass of milk with a simple, clear design. The lighting is soft and warm, focusing on the chocolates in a close-up view photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Truffles with Chocolate Coating Recipe
Top Tip
How to Serve Gingerbread Truffles with Chocolate Coating Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Truffles with Chocolate Coating Recipe

Why You'll Love This Recipe

This recipe has been a holiday staple in my kitchen because it’s both indulgent and wholesome. I love how the rich spices come through without overpowering the smooth almond butter base, and the chocolate coating seals the deal with a beautiful snap and shine.

Simple ingredients: You probably have most of these in your pantry already, making it easy to whip up last minute treats.
Gluten-free & Paleo-friendly: A wonderful option that fits many diets without feeling like you’re missing out.
Perfect for gifting: These truffles come out looking fancy with minimal effort — great for holiday cookie exchanges or gift boxes.
Customizable flavors: You can tweak the spices or coating based on your cravings to make it truly yours.

Ingredients & Why They Work

Each ingredient in this Gingerbread Truffles with Chocolate Coating Recipe plays a special part to create a balanced, luscious truffle — from the nutty base to the warming spices and that final rich chocolate dip. Here’s why I recommend each one:

Flat lay of a small mound of pale beige almond flour, a smaller pile of fine white coconut flour, a small white ceramic bowl with golden almond butter, a small white ceramic bowl with thick amber honey, a small white ceramic bowl with dark molasses, a neat pile of shiny dark chocolate chips, a pinch of ground ginger powder scattered gently, a pinch of cinnamon powder in a small heap, and a tiny pile of fine white salt crystals, all arranged symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Almond flour: Provides a moist, slightly grainy texture and a mild nutty flavor that’s perfect for no-bake treats.
Coconut flour: Absorbs moisture to help the truffle dough hold together without drying it out.
Ground ginger: Adds a sharp, zesty kick that captures the essence of gingerbread.
Cinnamon: Brings a cozy warmth that’s classic in gingerbread flavors.
Salt: Enhances all the spices and balances the sweetness.
Almond butter: The creamy base that binds ingredients and adds rich nuttiness.
Honey: Natural sweetness that also helps the dough stick together easily.
Molasses: It’s what really deepens the gingerbread flavor and adds that signature dark sweetness.
Chocolate chips + coconut oil: Melted together for a smooth, glossy coating that adds a satisfying snap and indulgence.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Gingerbread Truffles with Chocolate Coating Recipe is how you can put your own spin on it. Whether you want them sweeter, spicier, or with an extra crunch, it’s easy to tweak to your liking.

Variation: I’ve tried adding a splash of espresso powder to amp up the chocolate flavor — totally recommend if you’re a mocha fan!
Nuts swap: Use cashew or sunflower seed butter if almond allergies are a concern. It works beautifully but slightly changes texture.
Spice it up: A pinch of cloves or nutmeg never hurts and can deepen those classic gingerbread notes.
Chocolate alternatives: Dark, milk, or even white chocolate — just remember to adjust the sweetness accordingly.

Step-by-Step: How I Make Gingerbread Truffles with Chocolate Coating Recipe

The image shows a white plate with a sheet of white parchment paper on top, holding twelve smooth, round brown dough balls arranged loosely. To the left is a bowl with dark melted chocolate and a spoon inside, while to the right are small black chocolate chips in a white scalloped bowl and a small clear bowl of brown powder, likely cinnamon. At the bottom right, three cinnamon sticks lie in a small beige bowl with a textured surface. Scattered around the plate on a white marbled surface are a few loose chocolate chips. The lighting is bright and soft, showing details clearly, photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix your dry spices and flours

Start by combining almond flour, coconut flour, ground ginger, cinnamon, and salt in a large bowl. Give it a good stir to evenly distribute the spices. I always smell the mix here — it totally sets the mood and makes the kitchen smell like the holidays.

Step 2: Whisk the wet ingredients

In a small bowl, blend together almond butter, honey, and molasses until smooth and shiny. Using room temperature almond butter makes it easier to mix and prevents any lumps.

Step 3: Combine and chill

Pour the wet ingredients into the dry and stir together. I like to use my hands here — it’s the best way to ensure everything is evenly mixed. Wrap the bowl in plastic wrap and pop it in the fridge for about 30 minutes to let the mixture firm up for rolling.

Step 4: Melt the chocolate coating

While the dough chills, melt your chocolate chips with a teaspoon of coconut oil in 20-second bursts in the microwave. Stir between intervals to keep the chocolate smooth and avoid burning. Once silky and fully melted, set it aside.

Step 5: Roll, dip, and chill again

Scoop the chilled dough to roll into small balls—aim for about 1-inch in diameter. Then, dunk each ball into your melted chocolate, using a fork to fish them out and tap off the excess chocolate. Arrange them on parchment and chill again for at least 30 minutes so the chocolate sets firm.

Top Tip

From making these truffles multiple holiday seasons in a row, I’ve picked up some handy tricks that really elevate the process and result. They helped me avoid sticky messes and get that picture-perfect look.

Room temperature almond butter: This makes mixing smoother and helps bind the dough without clumps or dryness.
Don’t skip chilling: The dough firms up and becomes easier to shape, leading to neater truffles.
Tap off excess chocolate: After dipping, gently bang the fork on the bowl edge to avoid messy drips and get a thin, even coating.
Use parchment or silicone mats: This saves cleanup time and prevents the truffles from sticking once dipped.

How to Serve Gingerbread Truffles with Chocolate Coating Recipe

gingerbread truffles - Serving Suggestion

Garnishes

I love adding a little festive flair by dusting the truffles with a pinch of cinnamon or finely chopped crystallized ginger just before the chocolate sets. Sometimes, a tiny sprinkle of coarse sea salt on top makes a delightful flavor pop.

Side Dishes

Pair these truffles with a warm cup of chai tea or your favorite coffee. They also make a great finish to a holiday brunch or dessert platter, especially alongside spiced nuts and dried fruit.

Creative Ways to Present

For special occasions, I package these truffles in decorative tins or clear boxes tied with ribbon. You can also serve them on a tiered dessert stand garnished with fresh rosemary sprigs or orange zest for a festive look that impresses guests.

Make Ahead and Storage

Storing Leftovers

These truffles keep beautifully in an airtight container in the fridge for up to two weeks. I’ve found they actually taste better after a day or two once the flavors meld nicely.

Freezing

I often freeze extras in a single layer on a baking sheet, then transfer them to a freezer bag once firm. They thaw quickly at room temperature and the chocolate stays crisp without sweating — perfect for stocking up or gifting later.

Reheating

No reheating needed here, thankfully! Just let frozen truffles warm to room temp for the best texture and flavor. If the chocolate loses its shine, a quick few seconds in the microwave (careful not to melt!) can refresh its gloss.

Frequently Asked Questions:

Can I make these gingerbread truffles without chocolate coating?

Absolutely! The truffle itself is flavorful and delicious on its own. Chocolate adds richness, but if you prefer them plain, just skip the dipping step and dust them with cinnamon instead.

What’s the best way to melt chocolate for coating?

Melting chocolate in short bursts in the microwave with a bit of coconut oil helps achieve a smooth glossy finish without burning. Stir every 20 seconds until fully melted for best results.

Can I substitute almond flour in this Gingerbread Truffles with Chocolate Coating Recipe?

You can try other nut flours like cashew or hazelnut, but the texture and flavor will vary a bit. Almond flour gives a moist, tender bite that’s ideal for these truffles.

How long do these gingerbread truffles last?

Stored properly in an airtight container in the fridge, they stay fresh for up to two weeks. You can also freeze them for longer storage, up to a few months.

Final Thoughts

This Gingerbread Truffles with Chocolate Coating Recipe has quickly become one of those treats I turn to when I want something festive yet fuss-free. I love sharing them with friends and family, knowing I’m offering a snack that’s both indulgent and nourishing. Give this recipe a try — I think you’ll find it’s the kind of sweet you’ll want to keep making year after year.